1/2 cup Dry navy beans
Water
4 cup Chicken broth
3/4 cup Carrot, sliced, peeled
1/2 cup Potato, sliced with peel
1 tbsp Corn oil
1/2 cup Onion, sliced
16 oz Can Italian tomatoes, including liquid
2 cup Cabbage, sliced thinly
1 cup Zucchini, sliced
1/2 cup Celery, sliced
1/2 cup Chick peas, (garbanzo beans) drained canned
1/2 cup Rotini or other pasta, uncooked
1 tbsp Parsly, finely minced fresh
2 tsp Dried basil, crumbled
1/4 tsp Salt
1/4 tsp Ground pepper, freshly
Directions
Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot
Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.
CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 6 servings
Sunday Italian Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Soups/Stews; Vegetables; Crockpot
The History of Recipes
Academics have tracked the existence of recipes back into the distant past, certainly as far as the Egyptians, and potentially, even further back. Having said that, in the main part, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a style of dining still practiced today. Aspicius also describes how the cooks of his times used a good variety of herbs, including a few that will be familiar to modern chefs for example basil, mint and dill. As our culinary historical trip moves to more modern times there are a couple of cookery books from the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that is popular today, but rather accounts of the types of food eaten by the rich and powerful. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in cookery books, many of which still exist in private cookery archives. By the arrival of the twentieth century, recipe books are highly popular due to more people being able to read, people having increased spare time and having more disposable income. The introduction of television brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Sunday Italian Vegetable Soup recipe.
